Butter Sauces #5sauces 3 centiliter garlic, minced 3 teaspoon fresh rosemary leaves, 1 removed from the stem 1/2 teaspoon orange or lemon zest 1 tablespoon white wine or orange juice 1 or lemon juice 1/4 teaspoon or more crushed dried red 1 chile pepper 1 salt and pepper to taste 1/4 lb unsalted butter (1 stick), 1 softened. Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER |
